This 'recipe' is for one serving
white wine
brandy
heavy/whipping cream
asiago
parmesan
chives
cooked lobster
favorite pasta, for a heavy sauce, of your choice
Reduce the wine, a splash or 2 in a frying pan is good. Then the same with the brandy. Reduce the cream in the same pan until it coats a spoon. Add abour 1/2 cup of asiago and 1/3 cup parm. When it melts, toss in the lobster, and pasta and heat through. At the last second, add some chives, around 1 inch long.
The sauce doesn't keep well at all, the flavour of the cheeses overpowers everything else if made too far ahead of time.
As well, there's nothing as delicious as a freshly STEAMED lobster dipped in melted butter or a homemade, cooked mayo. One of the true joys of living in Nova Scotia
